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Chile Carrots With Garlic

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Ingredients

Adjust Servings:
5 carrots, sliced 1/4-inch thick
2 onions, peeled, sliced 1/4-inch thick
3 garlic cloves, minced
1 tablespoon fresh oregano, chopped
2 pickled jalapeno peppers, in vinegar, sliced
1 teaspoon olive oil
1/4 cup white wine vinegar
1/4 teaspoon black pepper
2 bay leaves
salt

Nutritional information

47.1
Calories
9 g
Calories From Fat
1 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
159.4 mg
Sodium
9.3 g
Carbs
2.4 g
Dietary Fiber
4.1 g
Sugars
1.1 g
Protein
73g
Serving Size

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Chile Carrots With Garlic

Features:
    Cuisine:

    This is served in Mexico. It makes a great appetizer! Always wear gloves when cutting or touching jalapeno peppers. If not, be very careful not to touch your eyes, nose, mouth or other areas !

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chile Carrots With Garlic, This is served in Mexico It makes a great appetizer! Always wear gloves when cutting or touching jalapeno peppers If not, be very careful not to touch your eyes, nose, mouth or other areas !, These are delicious! Our family really enjoys the carrots included in pickled jalapeos but there never seems to be enough of them This recipe has ended the mad dash to dig out the carrots of a newly opened can of peppers We love the crispness and the ability to control the heat Thanks for a delicious recipe! It’s a keeper!!


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    Steps

    1
    Done

    In a Pot of Boiling Water, Blanch the Sliced Carrots For 30 Seconds; Drain.

    2
    Done

    in a Bowl, Mix All of the Ingredients With the Hot Carrots.

    3
    Done

    Refrigerate 30 Minutes Before Serving.

    4
    Done

    Keeps Refrigerated For 6 Days.

    Avatar Of Elena Fisher

    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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